Heat oven to 200C/180C fan/gas 6.
Melt all the butter in a saucepan. Brush
a 20cm soufflé dish with a little of it,
then dust with flour. In the saucepan,
stir the flour into the rest of the melted
butter, then sizzle everything for 1 min.
Gradually pour in the milk to make a
white sauce, then add two-thirds of
the cheese and carry on cooking to
melt. Leave to cool slightly, then mix
in the remaining cheese, the cream
or crème fraîche and the egg yolks.
Season, then add the nutmeg and
In a clean bowl, whisk the egg whites
until stiff. Fold into the cheese sauce,
then carefully tip into the soufflé dish.
Bake the soufflé for 25 mins until puffed
up and golden.
While the soufflé is cooking, toss the
salad ingredients together. Once the
soufflé is cooked, dress the salad and